White goods



Patented May 26, 1942 Theodore B. Wagner, deceased, late of Brooklyn, N. Y., by Caroline W. Wagner, executrix,

Brooklyn, N. Y.

No Drawing. Application January 31, 1940,

Serial No. 316,545

' l 10 Claims.

This invention relates to anew method of manufacturing from Indian corn articles of food, commonly designated as white goods and comprising hom'iny, grits and meal, and,

more particularly, relates to an improved methd of decorticating, decapping and degerminating shelled-Indian corn.

It is well known that heretofore the conventional method of milling corn for the production of white goods 'had been employed for almost one hundred years and did not permit of obtaining constituents of corn, especially the germ It is a further object of the invention to improve the quality of the finished primary products, especially with respect to freedom from and the cap, in an isolated state or in a state of greatest purity, becausethe milling process depended wholly upon machinery for the 'mechanical separation of the cortex and the germ from the endosperm, and such machinery did not permit of an even approximately quantitative separation of the cortex, the germ, and the endosperm from each other. This conventional method was known as the dry milling process and has been described in many prior publications.

The art of manufacturing corn products, particularly of the. white goods type, as formerly practiced, had no means of eliminating therefrom outstanding objectionable features, the more serious of which are (1) unsatisfactory corn oil, and, as a consequence thereof, freedom from rancidity while in storage.

The invention also contemplates the provision,

of a method of recovering the soluble constitents of the corn, leached from the latter during the steeping period.

. It is also within the contemplation of the invention to simplify the milling process; to effect 'a saving in the cost of production by eliminating a large amount of machinery heretofore considered necessary, such as :tempering devices, degerminating mills, reducing mills, and a large portion of the grading reels, aspirators and sifters; and to effect a substantial saving in power and steam.

Other objects and advantages of the invention will become apparent from the following description of a preferred procedure for carrying the invention into practice on an industrial scale.

Broadly stated, the present invention contemplates the elimination of the dry method of milling corn and'its replacement with a wet milling process, easily capable of industrial apyield of primary products and of germs, both far below the achievable amount; (2) excessive yield of undesirable and unprofitable secondary products; (3) excessive content of oil in hominy, grits; meal and other ,finished products; (4) rancidity; (5) inefficient decortication and degermination; and (6) troublesome and involved decapping.

Although many attempts and proposals have been made to solve the vexatious problem confronting the art, none has been wholly satisfactory and successful, especially when carried into practice on an industrial scale for the production of commercial products.

An object of the present invention is to replace the drymilling of corn with. a practical process permitting of milling it in a wet state and of conducting the operation efliciently and satisfactorily.

It is another object of the invention to in crease the yield of commercially valuable primary products, such as hominy and grits, to increase the yield of germs and oil, to decrease the yield of less valuable secondary products, such as meal, and to decrease, if not eliminate altogether, the yield of inferior by-products,

such as the hominy feed.

liiiation and resulting in increased yields of primary products of a quality superior to those obtainable by the dry milling method.

It has been discovered that in order to effect a substantially complete and practical separation ofthe main constituents of corn, including 1 the hull, tip cap, germ, and endosperm, and in order to obtain increased yields and improved quality of these same constituents, it is necessary to condition the shelled corn for a prolonged period by completely immersing it in water, at a moderately elevated temperature,

preferably ranging between about 100 F. and

the temperature of gelatinization of starch, and

, to add to the water an alkaline agent in such liminary tempering may be desirable. In suchcorn, either simultaneously with or subsequently to the aforesaid steeping operation, to a moderate pressure in the presence of water in a suitable apparatus or device. Where the corn,

instead of being comparatively fresh (i. e., with a natural moisture content of about 20%), has

been in storage for some time, so that its moisture content is appreciably under 20%, a precase the corn either may be soaked in fresh water for not less than 3 to 4 hours, as in the "cussed infra, instead of using fresh water therefor.

Industrially applied, an essential feature of the invention is the presence in the steep water of an amount,of ausoluble alkaline agent sufllcient not only to effect the ultimate removal of the cortex and the germ, but, in particular, to insure the removal of the tip cap. The removal of the tip cap is of special importance for the reason that. the tip cap has a naturally dark color and the presence of such dark colored tip caps in the finished product, particularly white goods, including hominy, grits, or meal, adverse- .2,2s4,2so I hydroxide. are raised to about 1.5% (about 1.16% as Nazo).

centration of alkali together with a low ratio (relatively) of steep liquor to corn is too weak to be operative, whereas a high alkali concentraly affects its quality and contaminates it to such a degree as to reduce its value or to render it I wholly unmerchantable.

The removal of the tip cap is also one of the most difficult features of the conventional dry milling process and requires an amount of machinery entirely out of proportion to the service performed, 1. e., the amount of tip caps contained in a bushel of corn usually amounts to approximately 2%, which is about eighteen ounces. This new method of milling corn in a wet state completely eliminates the dimculiies attending the dry process anddispenses with the aforesaid excessive amount of machinery.

, found that the'steeping time may be appreciably cut down by the use of such addition agent,

It has been found that the quantity of the alkaline agent necessary'to effect the removal of the hull, the tip cap and the germ, the latter including the germ stern and germ' embryo, approximates, for example in the case of sodium hydroxide, one and six-tenths pounds per 100 pounds of commercial com. This amount may be sufficient to maintain the steeping liquor in an alkaline condition until the steeping period is finished and to keep its pH value appreciably above 7.0. Generally speaking, it has been found that a charge of about 1,000 pounds of corn requires about 16 pounds of caustic soda of 76% strength, and it has been considered preferable to dissolve this amount of caustic soda in about 4,000 pounds of water, .so that the alkalinity of the steep liquor will practically be equal to 0.4% by weight, expressed as commercial 76% NaOH or about 0.3% expressed as chemically pureportion to the amount of corn used that is important, but that the concentration of the steep-- ing solution must be controlled also. Thus, wherethe concentration of alkaline agent is low,

A as from about 0.2% to about 0.8% of sodium hydroxide (about 0.155% to about 0.62% as NazO) at least 8 parts (by weight) of such solution to one part of corn may effectively be used. On the other hand, where the concentration is relatively high, as about 1.0% of sodium hydroxide (about 0.775% as No.20) or over, the amount of steep liquor must be decreased so that there are less than 2 parts ,(by weight) of solution to one part of corn. Similarly, where the amount of steep liquor used is as highas 12 parts (by weight) to one part of corn, as lowja concentration as about 0.15% of, sodium hydroxide (about 0.116% as NarO) maybe successfully employed, whereas where theamount of steep liquor is decreased so that it is about equal in weight to the corn, concentrations of tion along with a high steep liquor-corn ratio gelatinizes the corn.

While the steep liquor may be maintained at the necessary alkalinity by successive additions of caustic alkali, it has been found advantageous to incorporate into the original steep liquor a small amount of an addition agent which exercises the properties of a buffer or provides an action similar to that of detergents. For example, an alkali metal silicate, as sodium metasilicate, may be used, and this is preferably added before the corn, although it may be added from. time to time during the steeping. Ithas been sometimes as much as 50% of the ordinary time being saved.

Indeed, sodium metasilicate'alone may be used as the alkaline agent without the presence of caustic alkali and gives excellent results in solutions of about 2% to about 4% (about 1.02% to 2,0% NazO) using from about 3 to about 8 parts of such solution to one part of corn by weight; however, due to the expense involved, this is not practical commercially. The cost may be cut, and yet the speed retained, by adding sodium hydroxide. With high concentrations and high temperatures, say above F., the corn tends to become soft, which is a condition to besolution has a pH of 12.0 may also be used as the alkalineagent to produce satisfactory results but is not so effective as sodium metasilicate. On the other hand, lime. sodium carbonate, sodium bicarbonate. and borax have been found rather ineffectual.

It is to be noted that sodium carbonate, sodium bicarbonate and borax'in solutions of one tenth normal strength have a pH of about 11.6, 8.4 and 9.2 respectively, while tenth normal NaOH has a pH of 13.0 as is clearly pointed out in Table I, on page 12 of La Motte, Kenny and Reads "pH and its Practical Application (1932). These authors also indicate that a saturated lime solution has a pH of 12.3. However, those skilled inthe art know that calcium forms insoluble salts with (gauge) of about 8 to about 15 pounds per square inch gives satisfactory results. Another way .of accentuating the eflect of the'steep liquor is by stirring or agitation of the corn. This must not Best results have been found to be obtainable when, within such limits, the concen-- I be so violent as to cause unwarranted cracking and breakage of the corn kernels but firmly enough to prevent channeling and packing. Besides presenting more corn surface to the action of the steep liquor, there is an added advantage in that the friction and shearing effect will tend to liberate the loosened hulls, germs, and tip caps. Circulation, agitation, and pressure, alone or in conjunction, tend to reduce thetime required for steeping the corn and tend to reduce the quantity of the alkaline agent to'be .used for decorticating, decapping and degerminating the kernels of corn.

It" has been found that in order properly to condition the corn for practical and satisfactory separation of the cortex, the tip cap and the germ from the endosperm, a steeping period of about 24 to about 60 hours usually suflices,

though in the case of' extremely well seasoned corn a longer period may occasionally be re- .quired.- In such case, a preliminary tempering period of a 'few hours duration, as discussed the latter, whether originally white or yellow, will have darkened considerably and, in order to '30 liquor is drainedfrom the corn. The color of restore its original color, it is preferable to wash the corn free of alkali and then to immerse it in water containing at least about it of one percent of dissolved sulfur dioxide (by weight) and to allow it to remain therein until the original color' has substantially returned. -'I'he corn is then washed with water again until the latter no longer shows an acid reaction to'litmus, or only faintly so.

The removal, in part, of the cortex, the tip cap, and the germ is effected mechanically and automatically while the corn is being discharged from the steep tanks. The shearing action, caused by the friction created by the motion of the corn, serves to liberate some of the cortices, the tip caps, and the germs. These are separated from the kernels of corn by conveying the latter, together with a sufiiciently large amount'of water, to reels, covered with metal sheeting, the perforations of which are of such size and shape as will permit the passage of the cortices, the tip caps, and the germs, while retaining the kernels of corn. As regards those cortices, tip caps and germs which may still adhere to the kernels, the.

is not necessary, of course, to complete the 'separation in two stages, as herein described, for they may readily be consolidated into one single-op eration. Also, the steeped corn may be passed through roller mills,.scourers, or other suitable appliances, so arranged asto exert, in the presence of water, a gentle pressure upon the corn, which pressure will sufllce, if the corn has been properly and adequately steeped, completely to liberate and to carry away thecortex, the tip cap, and the germ from the kernels.

These kernels generally retain their physical structure practically in every particular, except for the absence of the cortex and the tip cap and for the cavity created by the removal of the germ. Due to the steeping operation and the large amount of water, about 50% .of, which the.

kernels retain, they may frequently be reduced to smaller fragments by applying a'stream of water, preferably in considerable volume and under pressure. In this manner itis possible to'conduct the grading of the particles of decorticated, decapped and degerminated corn in a .wet state attended by a very substantial elimination of reducing mills, grading reels, and aspirators.

However, the conventional system of grading which is used in the dry system may be emkernels are subjected to heat, in a suitable apparatus, until their moisture content has been reduced to approximately 13%. The, grading is preferably done in a wet state, and the graded and finished products are then dried until, likewise, their moisture content approximates 13%. j The germs, hulls and tip caps may, of course, be separated from the decorticated, decapped and vdegerminated kernels of corn by discharging the mixture intoa starch milk or brine solution of a suitable density, say about 10 Baum, allowing the germs to r'iseto the surface of the vessel and then skimming them off. The same procedure may be resorted to in the case of such portions of the kernels of corn as by friction, or during their reduction to smaller sized particles, may have become fragmented into such small particles as will pass through the perforations of the conveyor or reel, hereinbefore referred to and'intended for the removal of the liberated I germs. Any adhering brine or starch milk, as the case may be, is eliminated by washing with water.

The mixture of germs, hulls, and tip. caps is favorably upon the economic feature of the in vention. The spent steep liquor may or' may not contain dissolved cellulose, the amount depending upon the character of the alkalinesteeping agent and varying with its concentration. The greater the alkaline strength of the steeping liqnor, the greater usually is the amount of dissolved cellulose and vice versa. Such spent steep liquor may be employed for the preliminary tempering of well-seasoned corn instead of using fresh water therefor. Also, it may be regenerated (until such time as its increasing solid content makes it uneconomical to do so) by adding sufficient alkaline agent to make up for that which was consumed. This may be determined by) ticlearly seen-at page in P. W. Allen's "Industrial Fermentations." lnrthe center of the kerfinel, the embryo stem and the embryo root are. located. Surrounding these parts is the germ.

Extending from the' 'germ outwardly is starch. In the upper partis crownstarch and in the played, in which case, the whole or fragmented sides horny starch. Towards the lower part, tip starch occurs Just above the tip cap. Between the starch and hull, a layer of horny gluten is found. f

After a kernel of corn is treated by the process herein disclosed, it is converted to a new structure. A hollow product is produced having a starchy portion constituted of crown starch,

horny' starch, and tip starch. Around the outside of the starch portion, the layer of horny gluten remains. stem and root and the'germ areremoved, and,

From the central region, the embryo from the outside, not only the hull but also the tip cap are removed. This is a novel product. which has never been produced in the trade and made available as an article of manufacture. Due to the practically complete elimination of V the hull, the embryo stem and root, the germ, and also thetipcap, a superior corn' product has been made available to the art. Thus, for the brewing of beer and other beverages, this novel product offers many advantages and produces superior hominy. As this hominy is substantially free from corn ofl, tip caps, etc., it is better than conventional hominy for the brewing of beer, etc.

Among the advantages resulting fromlthe invention are the following:

For the purpose of giving those skilled in the art a better understanding of the invention, the

following illustrative examples of carrying the invention into practice will'now be given:

Example No. I About 500 bushels of white or yellow corn from the corn bins is introduced into a steeping tank. previously filled with about 13,500 gallons of water, in-which has been dissolved about 450 pounds of commercial caustic soda, of 76% strength, i. e., a solution containing about 0.235 9}, NazO. The water containing caustic soda, termed herein alkaline steep liquor, may be supplied from a tank. With the aid of asteam coil, or otherwise, the temperature of the water is raised to about 110 F., and such temperature is maintained throughout the steeping period. Operating the steeping tank as a single unit, a pressure of about 10 pounds persquare inch (gauge) is preferably maintained therein, and the steep liquor is constantly and vigorously circulated and the corn stirred. It is frequently tested with litmus paper to determine whether its reaction is alkaline or acid; if it be acid, such an amount of caustic soda, in solution, must be added as may be necessary to restore a distinct acids naturally occurring corn, orby an inorganic acid, such as phosphoric, produced by a decomposition of the organic phosphorus compounds of corn, such. as the magnesium-calcium salt of the phosphoric acid esterof inositol, which is naturally present in Indian corn in substantial quantities. The sodium hydroxide of the alkaline steep liquor promptly combines. with the liberated or generated acids and if the latter are present in excessive quantities, the steeping liquor changes its character; it may lose its alkalinity and turn acid. At the end of the steeping period, usually between 48 and 60 hours, the steep liquor is drained from the com, the latter is washed and then immersed in water containing about one third of one per cent (by weight) of dissolved sulfur dioxide, the corn isallowed to remain therein until the original color of the corn has been restored, and then it is withdrawn into a suitable receiving vessel.

During the passage from the'steep-tank to the receiving vessel some of the germs are set free, and these are recovered readily by passing the steeped and washed corn through a perforated reel or reels, provided with openings which permit of the passage of the germs, hulls, and

tip caps, while the partly decorticated, decapped,

and degerminated kernels of corn tail off. In

the case of germs which still adhere to the kernels, although but loosely, the tails are transferred to a suitable dislodging vessel such as a conveyor, rolling mill or scourer. Where a conveyor is the alternative selected, one is used which has a solid bottom at the head for about of the length of the conveyor, and a perforated bottom for about of its length. -Into the upper portion a copius stream of water is injected under pressure for the purpose of freeing the germs.

The materialthen passes through a perforated.

reel again or is run into a liquid flotation tank to separate out the germs. These pass to the body of germs coming from the first reel, while the com kernels, now decorticated, decapped, and degerminated by the action of the disloding vessel, pass directly to the driers or, should smaller particles be desired, may pass, still wet, tebther scourers or disintegrators or any other suitable apparatus to effect such reduction of the kernels. They are then graded in graders in a wet state and are then transferred to a dryer, in which their moisture content is reduced to about 13%, and finally are conveyed to the packers. It is understood, of course, that the decorticated, decapped, and degerminated kernels of com may be dried first, reducing their moisture ,content'to about 13%, and may then be reduced and graded in the manner customarily in the dry I milling of white goods and well known to those alkalinity of the steep'liquor as shown by litmus.

This is of importance, as an unchecked acidity at an early stage of the steeping period may impair the efflciency of the'invention. The acidity may have been produced by several factors; for

instance, the presence of organic acids, such as lactic, produced by bacterial action, or of amino skilled in the art.

The germs, which have been thoroughly washed with water before their separation, are next collected and dried in a standard dryer until their moisture content has been reduced to approximately 2%, whereupon they are conveyed to the customary expellers or oil extractors for the extraction of oil and the separation a of foots and residue.

amide character. Due to the high nutritive value of both the mineral salts, especially phosphorus,

and the nitrogenous substances, the concentrated steep-liquor may be used for the enrichment of animal feedstufis deficient therein, or. because of the large amount of readily assimilable I I 2% as Naao and about. 0.328 molar. An 0.328

solution of sodium metasilicate contains one out a steeping period of about 24 hours. Other amino-acids contained therein, the steep liquor, V

concentrated or at its original gravity, may be .used as a yeast stimulant in the manufacture of compressed bakers yeast, or it may be used for culinary purposes in .a variety of food products, or insome other manner.

Example No. II

About 500 bushels of corn is introduced into a steeping tank previously filled with about 27,000 gallons of water in which has been dissolved about 500 pounds of commercial (76%)v caustic 'soda 1. e., a-solution about 0.169% NaOH-and about 0.139% NazO. The temperature is raised out a steeping period of about 48 to 60 hours.

Other details and particulars are as given in Example No.1. v

Example No. III

About 500 bushels of corn isintroduced into molar weight of sodium metasilicate. in about 3.05 liters and as can be'calculated from the values given by Vales in Table 10 (100. cit.) such a solution has a hydroxyl ion concentration of about 510x10- The temperature is raised to about 140 F., at which it is maintained throughdetails and particulars are as given in Example No. I.

Example N0. VI I About 500 bushels of corn is introduced into a steeping tank previously filled with about 13,500 gallons of water in which has been dissolved. about 45.0 pounds of commercial caustic soda and about 675 pounds of sodium silicate i. e., a solution about 0.39% as NaOH or about 0.304% as NazO. The

temperature is raised to about 131 F. and kept there during a steeping period of about 48 hours.

. Other details and particulars are as given in Example No. I.

- to about 130 F. and there maintained througha steeping tank previously filled with about 6700 gallons of water in which has been dissolved about 400 pounds of commercial (76%) caustic soda i. e., a solution about 0.54% NaOH or about 0.42% NAzO. The temperature is raised to about 110. F. and there maintained throughout the steeping period (about 60 hours). Other details and particulars are as given in Example No. I.

Example N0. IV

- About 500 bushels of, corn is introduced, into asteeping tank previously filled with about 13,500 gallons of water in which has been dissolved about 2250 pounds of sodium metasilicate i. e., a solution about 1.3 as NaOH or about 1.0% as NazO or about 0.164 molar sodium metasilicate. solution is one in which one mol of metasilicate is contained in about 6.1 liters, A solution of sodium metasilicate in which one molecular weight of sodium metasilicate is dissolved in about 6.1 liters of water has a hydroxyl ion concentration of about 400 10 as can be determined by plotting the values given for silicate number '7 in Table 10, on page 34 in Vales A. C. S. Monograph, Soluble silicates in Industry" (1928). 131 F., at which it is maintainedthroughout the steeping period (some48 hours). Other detailsand particulars areas given in Example No.1.

Example No. V

About 500 bushels of corn is introduced into a steeping tank. previously filled with about 27,000 gallons of water in which has been dissolved about 9,000 pounds of sodium metasilicate i. e., a solution about 2.6% as NaOH or about An 0.164 molar sodium metasilicate The temperature is raised to about Table]! Percent (approximate) 1 Moisture 11.24 Extrac I 83.20 Extract, on dry basis 92.69

A typical chemical analysis of hominy, grits or meal products obtained by the new .method is given in th'e following table:

' Table I Per cent (approximate) Moisture ..-L' 12.34 Starch i 78.79 Protein (NX 6.25) .1... 8.10

} Ether soluble 0.25

, Crude fiber 0.40

The laboratory yield of extract obtained from hominy, grits or meal producediaccording to the new method, are shown in the following table:

While it is preferred to separate the hulls, tipcaps and germs from the kernels of corn by subjecting thetreated kernels to streams of water under pressure, it is' obvious that this step of separating hulls, germs and tip-caps from endosperms may be carried out by means of other mechanical equipment such as that described herein. i

It is to be observed that this new method of decorticating, decapping and degerminating Indian corn is not, limited in-its application to the production of white goods, but may readily be ess and in increased yields of corn oil, starch and gluten. Yellow corn is principally used in 1 the manufacture of starch, and it is obvious, therefore, that the new method lends itself equally well to the milling of both white and yellow corn.

This invention should not be confused with prior attempts of the art to dehull or degerminate shelled Indian corn; such as the method described in U. S. Letters Patent No. 563,589 to Hopkins, according to which corn can be dehulled by merelyspraying potash lye upon the grain. While the lye has a minor corroding eflfect upon a portion of the hulls, it does not efiect a removal of the germ.

The Hopkinsprocess is unsuited to the needs of the dry miller, because no provision is made for the removal of the sprayed potash lye. It re- 7 mains adhering to the grain and thus exerts a deleterious influence in several ways. For instance, the lye causes the' feed, obtained as a byproduct, to acquire a greenish color, which makes it unsalable; or the grits, obtained as a primary product, cannot be employed for the principal use 288,669 to Schwarz'waelde1',No. 1,221,636 to von Hagen and others, and are subject to the disadvantages and shortcomings noted hereinabove.

On the'other hand, attempts to accomplish the removal of the hulls and the germs with the aid of mineral acidshave proved unsuccessful commercially. U. 8. Letters Patent No. 1,045,490 to' Wulkan is typical of these attempts. Rejecting the use of alkali (page 1, lines 36-40) Wulkan describes a process calling for the employment of a steeping liquor containing 2 /2percent of hydrochloric acid. This means the employment of a steeping liquor containing of commercial 18- hydrochloric acid. Aside from the fact that the herein disclosed process would exercise no such corrosive eflect as would the use of such strong concentrations of acid. and hence would not require equipment of prohibitive cost, there are other disadvantages to such acid treatment to.

which'the present process is not subject. In the first place, neutralization of excess acid results in the production of large amounts of sodium chloride (common salt) dissolved in the steep liquor.

Since the only commercial outlet for the steep liquor is the gluten feed, a highly valued concentrated animal feedstufl, obtained as a by-product,

and since the presence of considerable salt would render this unmarketable. the advantage which this process enjoys economically over an acid process is apparent. Secondly, at 125 F., -the usual steeping temperature, a large' amount of hydrochloric acid necessarily hydrolyzes a'not inconside'rable portion of the starch, a loss from which this process does not suffer and for which an increased yield of oil would not compensate. Also, it is to be noted that the acid process, as

exemplified by Wulkan, does not separate and 1. The process of manufacturing decorticated,

decapped and degerminated Indian corn substantially free .from corn oil, which comprises treating Indian corn with-from about 3 to about 8 times its weight of an aqueous solution con-'- endosperms whereby decorticated, degerminated and decapped Indian corn is obtained as whole kernels substantially in their original form and substantially free from corn oil.

2. A process of manufacturing decorticated, decapped and degerminated Indian com substantially. free from corn oil, which comprises establishing a mass of kernels of Indian corn; circulating an aqueous alkaline solution devoid of deleterious amounts of calcium over and through said mass of corn at a temperature above 100 F. and below the gelatinization temperature of corn starch until the germs, tip-caps and hlulls .of said kernels .are loosened, the weight of said aqueous solution being in the ratio to the weight of said corn of about 12:1 to

about 1:1, said aqueous solution containing soluble alkali titratably equivalent to about 0.11% to about 2.04% NarO, said soluble alkali being one having in solutions of one tenth normal strength a pH of atleast 12.0; subjecting said Indian corn' to slight pressure to detach hulls, germs and tip-caps from the endosperms and gluten; and separating said detached germs, hulls and tip-caps from said endosperms and gluten whereby decorticated, decapped and degerminated kernels of Indian comare obtained one tenth normal strength a pH of at least about 12.0, said aqueous alkaline solution containing an amount of soluble alkali titratably equivalent to about 2 grams to about 10 grams of I NaOH per liter, the greater the weight of said alkaline solution the less the concentration of soluble alkali, and said alkaline solution having a temperature of at least 100 F, and not greater than the temperature of gelatinizatlon of corn starch; continuing to treat said Indian corn until the germs, tip-caps and hulls are loosened;

detaching said germs, tip-caps and hulls from the endosperms and gluten; and separating said germs, tip-caps and hulls from said endosperms and gluten whereby decorticated, degerminated and decapped Indian corn is obtained as whole kernels substantially in their original form and substantially free from corn oil.

4. The process of manufacturing decorticated, decapped and degerminated Indian corn substantially free from corn oil, which comprises treating Indian corn at a temperature above 100 F. and below the temperature of gelatinization of corn starchv until the germs,'tip-caps and bulls are loosened with an aqueous alkaline solution devoid of deleterious amounts of calcium weighing about 2 to' about 8 times the weight of said corn, said aqueous alkaline-solution containing a soluble alkali in concentration titratably equivalent to about 2 grams to aboutlO grams of- NaOH per liter and a quantity of alkaline additaining an alkali metal silicate in about 2% to about 4% concentration at a temperature above 100 F. and below the gelatinization temperature of cornstarch until the germs, tip caps and hulls are loosened; detaching said germs, tip caps and hulls from the endosperms and gluten; and separe ins said g iatip caps and'hulls from said 75 sep rating said germs, tip-caps a h n from tion agent containing an amount of alkaline oxide about stoichiometrically equivalentto the amount ofsaid soluble alkali calculated as alkali said endosperms whereby decorticated, degerminated and decapped Indian corn is obtained as whole kernels substantially in their original form and substantially free from corn oil.

5. The process as set forth in claim 4 wherein the addition agent contained in the aqueous alkaline solution is an alkali metal metasilicate.

6. The process of manufacturing decorticated, decapped and degerminated Indian corn substantially free from corn oil, which comprises treating Indian corn with about 4 times its weight original form and substantially free from corn oil.

'7. The process of. manufacturing decorticated, decapped and degerminated Indian corn substantially free from corn oil, which comprises treating Indian corn at a temperature above 100 F. to below the temperature of gelatinization of corn starch until the germs, tip-caps and hulls are loosened with from about 2 to about 8 times its weight of an aqueous solution substantially devoid of soluble calcium salts containing a concentration of soluble alkali titratably equivalent to about 10 grams to about 2 grams of, NaOH per liter, the greater the weight of said aqueous solution the less the concentration of said soluble alkali, said soluble alkali havihg'in solutions of one tenth normal strength a pH of at least 12.0,

detaching said germs, tip-caps and hulls from the endosperms and gluten; and separating said germs, tip-caps and hulls from said endosperms whereby decorticated, degerminated and decapped Indian corn is obtained as whole kernels substantially in their original form and sublution at a gauge pressure of about 8 to about 15 pounds per square inch.

9. The process of manufacturing decorticated, decapped, and degerminated Indian corn substantially free from cornoil, which comprises tempering kernels of Indian corn with a temper ing solution selected from the group consisting of water and exhausted alkaline steeping solution toobtain'tempered corn; treating said tempered born at a temperature above. 100 F. and below the gelatinization temperature of corn starch until the germs, tip-caps and hulls are loosened with about 4 times its weight or an aqueous solution substantially devoid of soluble calcium salts having a sodium hydroxide concentration of about 0.4% and a sodium metasilicate concentration of about 0.6%; subjecting said kernels of Indian corn having loosened germs, tip-caps and hullsto streams of water under pressureto detach said germs, tipcaps and hulls from said endosperms; and separating said endosperms from the detached germs, tip-caps and hullswhereby decorticated, degerminated and 'decapped Indian corn is obtained as whole kernels substantially in their original I form and substantially free from corn oil.

10. The processof manufacturing decorticated, decapped' and degerminated Indian corn substantially free from corn oil, which comprises treating kernels of Indian corn with about twice their weight of an aqueous alkaline solution substantially devoid of soluble calcium salts having a titratable concentration of soluble alkali having in solutions of about .1 normal strength a pH of at least 12.0 equivalent to about 1.0% NaOH and having a temperature above F. and below the temperature of gelatinization of corn starch until the germs, tip caps and hulls become loosened, subjecting said treated kernels to slight pressure to detach hulls, germs and tip caps from the endosperms and gluten, and

separating said detached germs, hulls and tip caps from said endosperms and gluten whereby decorticated, degerminated and decapped Indian corn is obtained as whole kernels in substantially their original form and practically free'from oil. v v

' CAROLINE W. WAGNER.

Deceased.

Ezceeutria: of the Estate of Theodore B; Wagner, 

